Crème Fraîche Potatoes Gratin 6 servings 20 min prep time 1 hr 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Try this recipe and it will become a staple in your kitchen. It is straighforward and very comforting. Ingredients1 ounce Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat 3 leeks, sliced in half lengthwise, cleaned, and chopped 2 cloves garlic, minced Salt and freshly ground pepper, as desired 1 tablespoon chopped fresh thyme 1 1/2 cups whole milk 8 ounces Vermont Creamery Crème Fraîche 4 pounds Yukon Gold potatoes, peeled and sliced thin 1 cup Cheddar or Gruyere, grated Get Ingredients Directions STEP 1 Heat oven to 400°F. STEP 2 Melt butter in large sauté pan over medium heat. Add leeks and garlic; cook, stirring occasionally, until leeks become somewhat translucent and caramelized. Add salt, pepper, thyme, and milk; cook, stirring frequently, until mixture comes to a boil. STEP 3 Reduce heat to low. Stir in crème fraîche. Add sliced potatoes; let simmer for a few minutes. Gently stir potatoes so all are coated. STEP 4 Butter 10x14-inch gratin or casserole dish. Pour potatoes with cream sauce into dish. Sprinkle with cheeses. Bake 1 hour or until potatoes are soft. Related Recipes Lemon-Mascarpone Pasta Apple Gouda and Spicy Honey Tart Butternut Squash Ravioli With Cranberry & Tarragon Crumbled Goat Cheese Roasted Carrots Baked St. Albans with Herb Roasted Fingerling Potatoes Pistou of Summer Veggies